Rack of Lamb With Pimentón, Garlic and Olive Oil

Ingredients

• 1rack of lamb (about 2 pounds)
• ¼cup extra virgin olive oil
• 2garlic cloves
• 1tablespoon pimentón (smoked paprika)
• Salt
• freshly ground black pepper
• 1medium slice rye bread, broken into pieces

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    986 calories; 91 grams fat; 36 grams saturated fat; 42 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 33 grams protein; 172 milligrams cholesterol; 166 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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4 servings

Preparation

1. Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
2. Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

30 minutes